• Grated peel and juice of 1/2 an orange
• 3 Tbs. reduced-sodium soy sauce
• 2 Tbs. hoisin sauce
• 1 tsp. grated fresh ginger
• 1 tsp. dark sesame oil
• 1 bag (6 oz.) baby spinach
• 5 tsp. water
• 4 1" thick skinless salmon fillets (about 1¼ lb)
• 8 oz. sugar snap peas
• 1 C. bagged matchstick carrots
• Sliced scallions (garnish)

In small bowl, mix orange peel and juice, soy sauce, hoisin sauce, ginger, and sesame oil, and set aside. Place spinach in a mound to cover 2/3 of a microwaveable baking dish. Drizzle and toss with 2 tsp. of the water. Place salmon fillets on top. On other side of dish, toss snap peas, carrots, 1 Tbs. of the soy mixture, and the remaining 3 tsp. water. Drizzle 2 Tbs. soy mixture over salmon. Cover with vented plastic wrap (keep wrap about 1" above food), and microwave on high 5 to 7 minutes, or until salmon is slightly opaque in center and vegetables are tender. Drizzle salmon and vegetables with remaining soy mixture, then sprinkle with scallions.

Makes 4 servings